Shrimp Tacos

Shrimp Tacos

(Inspired by Cuisine at Home)

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Shrimp Tacos remind me of Pacific Beach in San Diego, California.  I was working in La Jolla when someone said, “It’s Tuesday night, let’s go get $1 shrimp tacos.” The team jumped into the car and drove from La Jolla to Pacific Beach to get the tasty beach tacos.  This recipe reminds me of those tacos; however, it will take a little more that $1 to make these tacos but well worth the money.


Prep Time: 60 min; Cook Time: 30 min


Shrimp Tacos
  • 1 lbs. Shrimp (21-25 Count)
  • ½ Cup Lime juice
  • 1 Tbsp. Olive oil
  • 2 tsp. Chili powder
  • 6 each Flour Tortilla
Red Cabbage Slaw
  • 2 Cups red cabbage
  • ¼ cup Scallions
  • ¼ tsp. Fresh cilantro
  • ½ Tbsp. Olive oil
  • ½ Tbsp. Distilled white vinegar
Chipotle Sauce
  • ½ Cup Mayonnaise
  • ¾ tsp. Minced chipotles in adobo sauce
  • ½ tsp. Honey
  • 1 tsp. Lime juice


  1. Shrimp Prep: Mix lime juice, olive oil, and chili powder in plastic bag add shrimp and chill until ready to grill.
  2. Slaw Prep: Mix all ingredients together in nonreactive bowl and chill for up to 1 hour.
  3. Chipotle Sauce Prep: Mix all ingredients together in nonreactive bowl and chill for up to 1 hour
  4. Heat grill pan to medium/medium-high and grill shrimp 2-4 min per side.  Grill each tortilla 1 minute per side until heated. 
  5. TO SERVE: Assemble a bed of slaw on the tortilla, and then add 4 shrimp per tortilla. Top with chipotle sauce and serve.  Two tacos per person for a lunch serving, three tacos for a dinner serving.

Don’t forget the J2W 2010 Sauvignon Blanc, Galleron Road Vineyard, Rutherford, Napa Valley or try the J2W 2010 Pinot Noir, Doctors Vineyard, Monterey.  Enjoy a good bottle of wine every time you dine.  From our family to yours, please enjoy!